Sweet Potato Risotto With Mushrooms

• 1 sweet potato medium
• 1/4 teaspoon nutmeg
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 onion cut into cubes
• 2 cloves garlic minced
• 200 grams brown mushrooms
• 1 cup risotto
• 1 cup dry white wine
• 1 liter chicken stock
• grated Parmesan cheese
• 2 tablespoons butter
• chives

1. Preheat the oven to 200u0b0C (approximately 400u0b0F).
2. In a baking dish, place the sweet potato pieces, drizzled with 2 tablespoons of olive oil and seasoned with salt, pepper and nutmeg.
3. Bake for 30 minutes.
4. Remove and mash until pureed and smooth. Set aside. Boil the vegetable boullion in a liter of water. Set aside.
5. In a large saucepan, heat the olive oil and butter. Add the chopped onion. Stir and cook for 2-3 minutes until soft. Add the garlic and cook for another 30 seconds.
6. Increase the heat and add the mushrooms. Cook until mushrooms shrink a bit. Add the rice and cook for about 5 minutes, stirring 2-3 times until the rice is translucent and almost golden.
7. Reduce the heat and add the wine.
8. Stir until wine is completely absorbed.
9. Add a bit of hot vegetable broth and stir until completely absorbed.
10. Repeat the process until all the broth is absorbed and the rice is cooked (about 20-25 minutes maximum).
11. Once the rice is cooked, reduce the heat and mix in the sweet potato puree. Stir well until fully absorbed.
12. Sprinkle with a little Parmesan cheese and a bit of butter. Stir gently and remove from the heat.
13. Serve immediately, adding a little more cheese and minced chives.

nutmeg, olive oil, unsalted butter, onion, garlic, brown mushrooms, risotto, white wine, chicken stock, parmesan cheese, butter, chives

Taken from www.yummly.com/recipe/Sweet-Potato-Risotto-with-Mushrooms-2056300 (may not work)